Introduction
Cranberry Orange Muffins with Glaze are a bright, tangy, and sweet treat that perfectly balance the tartness of cranberries with the citrusy freshness of orange zest. These muffins are soft, moist, and tender inside, with a delicate drizzle of glaze on top that adds just the right amount of sweetness.
They’re the perfect seasonal bake for fall and winter, especially around the holidays, but they’re delicious enough to enjoy year-round. Whether you’re serving them for breakfast, brunch, or as an afternoon snack, they’ll fill your kitchen with a cheerful aroma of citrus and baked goodness.
Why I Love This Recipe
I love this recipe because it feels like sunshine in a muffin. The cranberries give a juicy burst of tartness, while the orange zest and juice make every bite refreshing. The glaze adds a sweet finishing touch that makes them look and taste bakery-worthy.
They’re also easy to make and come together quickly, making them a go-to for last-minute gatherings or when I want something cheerful and homemade without a ton of effort.
Why This is a Must-Try Dish
- Fresh flavor combo: Sweet, tart, and citrusy all at once.
- Easy and quick: Simple ingredients, ready in under 30 minutes.
- Perfectly festive: Ideal for holidays, but versatile year-round.
- Moist and tender: Thanks to the orange juice and butter.
Recipe Information
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Servings: 12 muffins
- Calories: ~210 per muffin (with glaze, approximate)
- Cuisine: American
- Course: Breakfast, Brunch, Dessert, Snack
Ingredients
For the Muffins
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp orange zest (from 1 large orange)
- ¾ cup fresh orange juice
- ½ cup (1 stick) unsalted butter, melted and cooled
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen cranberries (halved if large)
For the Glaze
- 1 cup powdered sugar
- 2–3 tbsp fresh orange juice (adjust consistency)
Simple Cooking Directions
- Mix dry ingredients and orange zest.
- Whisk wet ingredients in a separate bowl.
- Combine gently and fold in cranberries.
- Scoop into muffin tin and bake until golden.
- Drizzle with orange glaze once cooled slightly.
Step-by-Step Preparation
Step 1: Prepare the Muffin Batter
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and orange zest.
- In another bowl, whisk orange juice, melted butter, eggs, and vanilla.
- Pour wet ingredients into dry ingredients and gently fold until just combined (do not overmix).
- Fold in cranberries.
Step 2: Bake the Muffins
- Divide batter evenly among 12 muffin cups (about ¾ full).
- Bake 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the tin, then transfer to a wire rack.
Step 3: Prepare the Glaze
- Whisk powdered sugar with orange juice until smooth and drizzleable.
Step 4: Glaze and Serve
- Drizzle glaze over cooled muffins.
- Serve warm or at room temperature.
How to Serve
- Perfect for breakfast or brunch with coffee or tea.
- Serve as a festive holiday treat on a dessert platter.
- Lovely as an afternoon snack with a glass of milk.
Additional Recipe Tips
- If using frozen cranberries, do not thaw before adding, to avoid streaking the batter.
- Don’t overmix the batter—this keeps muffins tender.
- For extra orange flavor, add ½ tsp orange extract.
- Muffins can be topped with coarse sugar before baking for a crunchy top.
Variations
- Cranberry Orange Nut Muffins: Add ½ cup chopped pecans or walnuts.
- Glazed Cranberry Lemon Muffins: Replace orange juice/zest with lemon for a tangy twist.
- Cranberry White Chocolate Muffins: Fold in ½ cup white chocolate chips.
- Whole Wheat Muffins: Replace half of the flour with whole wheat flour for a hearty version.
Freezing & Storage
- Storage: Keep in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- Freezing: Freeze unglazed muffins in a freezer-safe bag for up to 2 months. Thaw at room temperature, then glaze before serving.
Special Equipment Needed
- Muffin tin
- Paper liners (optional)
- Mixing bowls
- Whisk
- Cooling rack
Conclusion
Cranberry Orange Muffins with Glaze are a bright, zesty, and festive treat that combines tart cranberries with sweet citrus for a perfect flavor balance. Easy to make, beautifully moist, and topped with a light glaze, they’re great for holidays, breakfast, or anytime you want something fresh and homemade.
This recipe is a must-try for anyone who loves simple bakes with bold flavor. Once you make them, they’ll quickly become a favorite in your muffin rotation.
Cranberry Orange Muffins with Glaze
Description
Cranberry Orange Muffins with Glaze are a bright, tangy, and sweet treat that perfectly balance the tartness of cranberries with the citrusy freshness of orange zest. These muffins are soft, moist, and tender inside, with a delicate drizzle of glaze on top that adds just the right amount of sweetness.
Ingredients
For the Muffins
For the Glaze
Instructions
-
Step 1: Prepare the Muffin Batter : Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and orange zest. In another bowl, whisk orange juice, melted butter, eggs, and vanilla. Pour wet ingredients into dry ingredients and gently fold until just combined (do not overmix). Fold in cranberries.
-
Step 2: Bake the Muffins : Divide batter evenly among 12 muffin cups (about ¾ full). Bake 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the tin, then transfer to a wire rack.
-
Step 3: Prepare the Glaze : Whisk powdered sugar with orange juice until smooth and drizzleable.
-
Step 4: Glaze and Serve : Drizzle glaze over cooled muffins. Serve warm or at room temperature.
